Matt H., South Bend, IN
Matt has been putting his sourdough starter, Hestia, to work once again.
So this week Hestia was looking extra bubbly and excited to be baked with, so we got her out early to make something, even if we weren't sure what.
Eventually we decided to make our first pretzels out of sourdough. Making the dough was easy enough and the rise was quick for sourdough. However when it came time to fold the pretzels we realized we didn't know how. We looked it up and made our best attempts, but had at best 2 or 3 that had the classic shape. We blanched the pretzels in boiling water with baking soda and then let them drip dry before baking.
After baking the few that had the right shape they turned into yet another oddly shaped lump of dough. We seasoned them all with salt and a few with garlic. They may not look like pretty pretzels but they taste just as good.
I am pairing this post with a ebook that is available through the St. Joseph County Public Library,
take a look at Amy Emberling's Zingerman's Bakehouse,
"This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in an ebook featuring more than 50 photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every 'I can't believe I get to make this at home!' treat."
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